Aloo Gobi

Heat 2 tablespoons of oil in a large pot over medium-high heat. Add cumin seeds and cook them until they turn golden brown and start to pop, which should take just a few seconds. Lower the heat to medium and add the onion. Cook until the onion becomes lightly browned. Add the serrano chiles and ginger paste, cooking for about a minute. Season with coriander, turmeric, cayenne, garam masala, and paprika, then cook for 30 seconds until the spices release their fragrance.

Add the potatoes and salt to the pot, cover it, and cook for 5 to 7 minutes. Add the cauliflower, cover the pot, and let it steam in its own juices for about 20 minutes until the vegetables are tender. Stir in the lemon juice. Drizzle the remaining 1 tablespoon of oil around the edges of the pot, then turn up the heat to medium-high. Let the dish brown for 3 to 5 minutes, stirring gently to avoid mashing the cauliflower.